2 BRAISED SHORT RIBS

Gulf & Main - - Recipes We Love -

Restau­rant: Big Blue Brew­ing

4½ pounds beef short ribs

3 medium onions, chopped in small pieces

3 medium car­rots, chopped in small pieces

2 cel­ery stalks, chopped in small pieces

4 cups red wine 8 sprigs thyme

2 sprigs rose­mary

2 fresh or dried bay leaves

1 head of gar­lic, chopped in small pieces

2 cups beef stock Salt and pep­per to taste

Cut short ribs cross­wise into 2-inch pieces, sea­son with salt and pep­per. Heat oil in brais­ing pot on medium-high heat. Brown short ribs on all sides, about 2 min­utes per side. Trans­fer short ribs to a bowl. Add onions, gar­lic, car­rots and cel­ery to a pot and cook over medi­umhigh heat, stir­ring of­ten un­til browned, about 8 min­utes. Add wine and stir, then add short ribs with any ac­cu­mu­lated juices. Add beef stock and bring to boil. Lower heat to medium and sim­mer un­til re­duced by half, about 35 min­utes.

Pre­heat oven to 350 de­grees. Add all herbs to pot and bring to boil. Cover and trans­fer to oven. Cook un­til short ribs are ten­der, about 2 hours. Strain sauce from pot into saucepan, add more wine or beef stock to taste. Use thick­en­ing agent (roux or corn starch) for thicker sauce.

SWEET POTATO MASHED

6 sweet pota­toes, peeled and cubed

¾ cup milk

½ cup but­ter

Maple syrup to taste

In a medium pot, bring wa­ter to boil. Add pota­toes and cook for 30 min­utes or un­til ten­der. With a hand mixer, mix sweet pota­toes and slowly add milk, about ½ cup at a time. When mix­ture is smooth, add but­ter. Top with maple syrup to taste.

4721 SE 10th Place, Cape Coral; 239-471-2777, big­blue­brew­ing.com

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